Mou Shu Vegetables with Asian Pancakes

By carvalhohm2

Ingredients

• 1 tablespoon vegetable oil
• 1 bag (16 ounces) coleslaw mix
• 1 bag (8 ounces) fresh bean sprouts
• 1 package (8 ounces) sliced mushrooms
• 1 tablespoon grated gingerroot
• 3 tablespoons hoisin sauce
• 1 1/4 cups Bisquick® Original baking mix
• 1 1/4 cups milk
• 1 egg
• 8 green onions, chopped (1/2 cup)
• Additional hoisin sauce

Details

Servings 12
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, bean sprouts, mushrooms and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in 3 tablespoons hoisin sauce. Reduce heat; keep warm.

2 Beat baking mix, milk and egg in medium bowl with wire whisk or hand beater until well blended. Stir in onions.

3 Lightly grease 10-inch skillet; heat over medium-high heat. Pour a scant 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn. Cook other side until golden brown. Keep warm while making remaining pancakes.

4 Spoon about 1/3 cup vegetable mixture onto each pancake; roll up. Serve with additional hoisin sauce.

Half a 14 to 16-ounce can of bean sprouts would be the same as 8 ounces of fresh bean sprouts. For increased hoisin flavor, spread each pancake with hoisin sauce before adding vegetables.

Serving Size: 1 Serving Calories125 ( Calories from Fat45), Total Fat5g (Saturated Fat1g, ), Cholesterol20mg Sodium270mg Total Carbohydrate16g (Dietary Fiber2g ), Protein6g